Sourdough Rye Bread has a complex flavor thanks to the sourdough starter, rye flour and a little dash of malt syrup. Start the night before to have fresh bread for lunch.
I’m a huge fan of rye bread in just about any form. I love my Overnight Rye Bread made with commercial yeast, and my super thin and crunchy Sourdough Rye Crispbread. If you’re a rye fan, for a real treat try making a savory pie or galette with Rye Pie Dough.
I grew up in central New Jersey (yes, there is such a place as central Jersey!) and being so close to New York it was easy to find a good deli and really great rye bread.
Where I live now, not so much. So, Sourdough Rye Bread is always homemade in our house. But it’s so easy to make overnight there’s no reason not to make it yourself.
This recipe takes more than 12 hours in total, but the vast majority of the time is hands-off.
Tips for making Sourdough Rye Bread:
- Start with an active starter. To test if your sourdough starter is active and ready to use, drop a dollop into a bowl of water. If it floats, it’s ready to go.
- Create a sponge using the starter, water and some of the flour. Allow the sponge to rest for 30-60 minutes before mixing the dough. This rest gives the gluten a head start in forming a strong network.
- The fermentation time for the dough will vary based on the ambient temperature of the room and the temperature of your dough. The dough will start out fairly dense. It should be quite aerated and elastic by the end of the 3 hour fermentation.
- If the dough is very cool and sluggish you can set the bowl over a bowl of warm water to warm it up a bit.
- The time for the final proof can also vary. The bread should be almost doubled in size and if you poke the dough the dent should slowly fill in. If the dough springs right back when poked it’s not quite ready.
- Sourdough Rye Bread stays fresh at room temperature for 2-3 days. Slice and freeze for longer storage.
Scroll Through the step by step photos to see how to make Sourdough Rye Bread:
A timeline for making Sourdough Rye Bread:
- If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough.
- Mix the dough in the afternoon and refrigerate the dough in the evening before going to bed.
- Take the dough out first thing in the morning and shape the loaf.
- Leave the loaf at room temperature to rise for 1 1/2- 2 hours.
- You should have fresh bread by lunch time.
- To make and bake the dough in the same day, start the dough early in the morning and it should be ready to bake by late in the afternoon or early evening.
Since you’ve got your starter fed, check out the entire list of My Best Sourdough Recipes. Have fun!
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1 cup (8 oz, 224) active sourdough starter
- 1 1/2 cups (12 oz, 375ml) warm water
- 1 cup (5oz, 145g) stone ground rye flour
- 2 1/2 cups (12oz, 336g) bread flour
- 1 tablespoon malt syrup
- 2 teaspoons table salt
- 2 tablespoons caraway seeds
- 1 egg white
- Combine the starter, water, rye flour and 1 cup of the bread flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
- If using a stand mixer, change to the dough hook. Add the malt syrup, salt and the rest of the bread flour and mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If the dough is still extremely sticky and does not clear the sides of the bowl, you can add up to 1/4 cup more flour, a tablespoon at a time. If mixing by hand add as much of the bread flour as you can then turn the dough out onto a floured surface and finish kneading in the rest of the flour.
- Knead for 3-4 minutes on medium speed or 4-5 minutes by hand. Turn the dough out onto a lightly floured surface and knead into a smooth ball. Place the dough in a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
- After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
- Cover the bowl and after 60 minutes knead the dough, return it to the bowl, cover tightly and refrigerate over night.
- Remove from refrigerator and dump the cold dough onto floured surface. Sprinkle the dough with 1 tablespoon caraway seeds and knead to distribute the seeds
- If you want two smaller loaves, divide the dough in half. Knead the dough into a smooth ball then taper two ends to form an oblong football shape.
- Place on a wooden peel or sheet pan sprinkled liberally with corn meal. Cover with a damp kitchen towel and leave in a warm place until doubled in size and it springs back slowly when poked, about 1 1/2 hours.
- Meanwhile, preheat the oven to 425°F. If you have a baking stone preheat that in the oven
- Make 5 diagonal slashes in the dough with a single edge razor or very sharp knife. Brush dough with egg white and sprinkle with the other tablespoon of caraway seeds.
- Slide the dough onto the preheated stone or slide the sheet pan into the oven.
- The bread is ready when tapping the bottom of the loaf produces a hollow sound, or use a probe thermometer to check for an internal temperature of 190°-200°F. Baking time is about 25 minutes.
- Cool completely on a wire rack before slicing.
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